Christian Delouvrier’s Tarte Campagnarde

One of the most respected French Chefs in NYC, Christian Delouvrier, shares his secret to making a perfect countryside tarte.
By Christian Delouvrier

The Main Dining Room at La Mangeoire

‘Campagnarde’ in French literally translates to ‘countryside’, so in creating this simple and delicious tarte dish I incorporated rustic French countryside flavors, and that is really what La Mangeoire is all about. When we recently revamped the interior and the menu at the restaurant it was to reflect our passion which is not any particular type of French cuisine, but instead ‘French Country Cooking’ which encompasses all of the delicious flavors and recipes that myself and owner Gerard Donato have experienced through years of travel and eating. This particular tarte, the Tarte Campagnarde, utilizes cremini mushrooms, red tomatoes, nutmeg, Ricotta and Swiss cheese to create an earthy, homey dish.

Christian Delouvrier is the Executive Chef at La Mangeoire Restaurant in NYC. Born in Boulogne-Sur-Gesse in Gascony in the South of France, he discovered his passion for food and cooking at the age of 15, when decided to pursue cooking as a profession. Since then he has worked at famous restaurants like Café de la Paix, L'Archestrate, Maurice, Les Celebrites, Lespinasse and Essex House alongside legendary Chefs like Alain Ducasse and Alain Senderens. At La Mangeoire, Chef Delouvrier shows his love of food and focus on the techniques and ingredients that define French fare. He is also the author of the book Mastering Simplicity, a Life in the Kitchen.